Golgappe Recipe

Combine semolina, all-purpose flour, salt and baking soda in a bowl. Mix thoroughly so baking soda is evenly distributed.

Add 1 tsp oil and 2–3 tbsp warm water gradually and knead into a stiff but pliable dough. Dough should not be sticky; add a few drops more water only if needed. Knead 3–4 minutes until smooth.

Cover dough with a damp cloth and rest for 15–20 minutes to relax gluten (this helps puris become crisp).

After resting, divide dough into 5 equal portions. Roll each portion into a smooth ball. Using a rolling pin, roll each ball very thin (about 1–1.5 mm) into a 6–7 cm diameter circle. Keep rolled discs covered with a cloth to prevent drying while you work.

Heat oil in a deep, heavy-bottomed pan over medium-high heat until shimmering and around 180°C (350°F). To test, drop a small piece of dough; it should sizzle and puff immediately.

Fry 1–2 discs at a time: slide the rolled disc into hot oil, pressing gently with a slotted spoon so it puffs. Fry until golden-brown on both sides, 20–40 seconds per side. Quickly remove and drain on paper towels. Repeat for all discs. Allow to cool briefly — they will crisp further as they cool.

Using a small spoon or your thumb, make a small hole in each puri’s top and remove any excess crumb inside to create a hollow pocket suitable for stuffing. Keep puris in an airtight container if not using immediately to maintain crispness.

If not already done, boil and peel the potato. Mash it lightly with a fork — keep some texture (do not make a puree).

In a bowl combine mashed potato, chickpeas (lightly crushed with the back of a spoon), chopped onion, green chili, chopped cilantro, chaat masala, roasted cumin powder, red chili powder and salt. Mix well to combine.

Adjust seasoning and stir in 1 tsp lemon juice. Taste and correct salt or spices as needed. Keep filling at room temperature.

In a blender or food processor add mint leaves, cilantro, green chili, ginger, tamarind paste, black salt, chaat masala, roasted cumin powder and regular salt. Add 1–2 tablespoons of the cold water and blend into a smooth paste.

Transfer the paste to a bowl or jug and whisk in the remaining cold water until fully combined. Add 1 tbsp lemon juice. Taste and adjust salt, spice or tamarind to achieve a sharp, spicy, slightly tangy flavor. Chill for at least 10 minutes before serving.

Strain the pani through a fine sieve if you prefer a clear liquid; otherwise serve as a lightly textured herbed water.

Place 5 puris on a serving plate. Gently make a larger opening on top of each puri if needed.

Spoon about 1–1.5 teaspoons of the potato–chickpea filling into each puri. If using, add a few drops of tamarind chutney on top of the filling for a sweet note and sprinkle a pinch of sev or crushed papdi.

Serve immediately with a small bowl or shot-glass of chilled spicy pani alongside. To eat, dip or pour spicy pani into a stuffed puri and pop whole into the mouth. Repeat until 5 puris are finished.

If making ahead: keep puris airtight and pani chilled separately. Assemble just before serving to maintain crispness.